Emeril's Delmonico: A Restaurant With A Past by Emeril Lagasse

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    from Emeril's Delmonico: A Restaurant With A Past Emeril's Delmonico by Emeril Lagasse

    • Categories: Cocktails / drinks (with alcohol)
    • Ingredients: Pernod; sugar
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Notes about Recipes in this book

  • Overstuffed twice-baked potatoes

    • anya_sf on February 20, 2022

      I made 1/2 recipe using 5 8-oz potatoes (what I had on hand), stuffing them all rather than overstuffing; there was plenty of filling. We had these as a main course, so I used more bacon. Rather than use the oddly precise amounts of salt and pepper, I went by taste. The potatoes were very tasty. One 8-oz potato makes a nice, hearty side. If I were buying potatoes just for this as a main course, I'd go with the one pounders.

  • New Orleans-style stuffed leg of lamb with garlic wine sauce, mint pesto tossed baby potatoes, and haricots verts

    • brooke_o7pu7x on April 06, 2026

      Tasty but time consuming. Next time will make mint pesto and breadcrumb filling ahead of time (then just re-toast breadcrumbs day-of if they’ve softened). Had extra filling and it was delicious to use as crunchy topping on the potatoes and green beans. Lamb was flavorful, and I actually forgot to serve the wine sauce with it. I rolled it in a long log and it just enclosed filling (vs snail style like picture) so maybe that’s why it did cook faster than intended. Recipe says about 45 minutes for med-rare, I checked at 30 minutes and it was already med-well. So unfortunately it overcooked my target temp but was still enjoyable. I took a star off because if I had gone 45 minutes it would have been dried up, so be cautious about timing.

  • Bananas Foster bread pudding with vanilla ice cream and caramel sauce

    • Baxter850 on May 17, 2023

      Incredible version. The only one I found that starts with making bananas foster. Give it time to cool. This is a New Orleans bread pudding so it has structure and is not pudding like.

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  • ISBN 10 0060740469
  • ISBN 13 9780060740467
  • Linked ISBNs
  • Published Oct 04 2005
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

A collection of easy and elegant recipes from his acclaimed restaurant, adapted and simplified for home cooks, and feature a combination of old world classics and Emeril's kicked-up Creole creations including barbecued shrimp and grilled fish, to roast duck, flavorful pastas, and juicy steaks (including Emeril's E-1 Steak Sauce), plus show-stopping desserts.

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